This is ~by far~ my most requested recipe! It also happens to be the one I make most often for my own family as well.
It makes the perfect grab & go breakfast or...add a little honey and graham crackers and you've got yourself a tasty dessert!
With just a couple simple ingredients and a few tools, you can easily make a week's worth of delicious, gut healing yogurt, without all those questionable sugars, oils, dyes and whatever else they decide to include in those "natural and artificial flavorings".
Timing is the trick to this recipe. It's best to start this early in the day or just before bed so that the 8 hour incubation time happens at a convenient time for you to stop the process and get that delicious yogurt in the fridge.
Selecting your Starter
When choosing your starter, be sure to select a plain, clean (free of those questionable ingredients listed above) yogurt that you like the taste of as your culture, as well as incubation time, contributes to the taste of your final product. Longer incubation time = more tart or tangy.
Straining isn't necessary, however, most prefer a Greek-style or thicker yogurt. The best...and the least messy way I've found to do this is by using a Euro Cuisine Greek-Style Yogurt Strainer. I prefer this one by William Sonoma. (Watch for those 20% off + free shipping codes thrifty shoppers!)
After the 8 hr incubation, remove your Instant Pot liner, cover, and refrigerate your yogurt for at least an hour prior to straining it. Note: This 1/2 gallon recipe fits the strainer perfectly!
Storing & Enjoying
Half-pint (8oz) glass canning jars are great for storing yogurt. I usually mix up a little berry compote or lemon curd to ladle into the bottom, add the yogurt and drizzle a little honey on top.
Quarter-pint (4oz) canning jars work well for granola or any other crunchy toppings you like. This size also works well for storing your starter for the next batch.
Starter for your Next Batch
Be sure to save back some of your plain yogurt as starter for your next batch. Ladle some of your finished, plain yogurt into a quarter-pint (4oz) canning jar, leaving a little headspace for expansion, and put it in the freezer until you're ready to thaw it for your next batch. Be sure to thaw it in the refrigerator before using.
First-time yogurt maker? ...or...never made it in an Instant Pot? Comment below with any questions or feedback about the recipe. I'm happy to help!